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I often like to change things up a bit, like by having breakfast for dinner or a dessert for breakfast. When I cake across the concept of
carrot cake pancakes
on
Joy the Baker
I knew that I would be having a dessert for breakfast once again. Carrot cake is one of my favorite desserts and I like the idea of having them in pancake form for breakfast. I also really liked the idea of topping the pancakes with a cream cheese spread like the one used on a carrot cake instead of using syrup. I started with my basic pancake recipe and added some carrots and spices. I could not really have pancakes without maple syrup and since I was going to be spreading cream cheese on the pancakes I thought that mixing the maple syrup into the cream cheese spread would be a nice way to do it. The carrot cake pancakes were easy to make and tasted great! I stacked them on top of each other and spread cream cheese on top of each so they almost looked like a carrot cake in the end. The carrot cake pancakes with maple cream cheese spread tasted almost like carrot cake and I really enjoyed them. It is always nice to have dessert for breakfast!

Carrot Cake Pancakes

ingredients

1/2 cups whole wheat flour

1/2 cup all purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1 cup milk (or buttermilk)

1 egg

1/4 cup brown sugar

1 cup carrot (grated)

4 ounces cream cheese (room temperature)

3 tablespoons maple syrup

powdered sugar to taste

directions

Mix the flour, baking powder, cinnamon, ginger and in a large bowl.

Mix the milk, egg, sugar and carrot in another bowl.

Mix the wet and dry ingredients making sure to not over mix.

Heat a pan and melt a touch of butter in it.

Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.

Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

Mix the cream cheese and maple syrup and add some powdered sugar to get it as sweet as you like.

I chuckled when I saw the whole wheat flour, only because the pancakes look so downright decadent that I knew they couldn't possibly be that healthful. But you proved me wrong. With whole wheat flour (grains are good for you!) and carrots (all the better to improve your eyesight), I see these pancakes do a body good! ;)

I saw these on Joy's site too and as an avid carrot cake fan I knew I HAD to have them. ...Maybe it was the build-up or anticipation or maybe my expectations were too high, but the recipe as post was nothing short of horrible, almost inedible. It needed way more salt, way more spices, way more flavor. You were smart to have seen that and made the changes.

It is happy to see your posting. Yes really informative article. I will tell this information again to my friend, oh yes I suggest you to check my blog on Cakes , I hope the article on my blog will be usefull for you… and we can share each other. thank you… ;-)

I'm just curious, in her version, Joy the Baker mentions that the carrots didn't really have enough time to cook and soften up a bit. Did you have similar experience with your carrots? Should we prepare for some crunch in our pancakes?

I just found this blog and these pancakes definitely made a good first impression, I made them and they were DELICIOUS, my friends especially liked the maple cream cheese, great idea!how many servings was the recipe intended to make?

Oh man!!! Carrot cake AND pancakes? This is a phenomenal combination that I think I'll just have to try tomorrow. I'm such a sucker for carrot cake and the fluffy texture of pancakes. Thanks for sharing. They look absolutely delectable.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.